Recipe Method

1. Fry the pancetta in a frying pan with olive oil until crispy.2. In a seperate pan, fry off the chopped/crushed garlic and chopped chilli for 2-3 minutes.3. Add the chopped tomatoes to the pan with the garlic and chilli.4. Gently blend the tomatoes with a hand help blender, leaving a few chunks.5. Strain the pancetta and add to the pan with the tomatoes.6. Chop the courgette into thick slices, then fry or char grill for a few minutes till soft.7. Add the courgette, fresh basil, olives, good shake of ground pepper and the pepperoni to the sauce.8. Bring a pan of salted water to the boil and add the pasta, cook for 10-12 as per packet instructions (this can be done at the same time as other tasks).9. Once cooked, drain the pasta and add the sauce, check seasoning (it probably won't need any salt due to the pancetta) and add the parmesan.10. Serve !

Notes

You can also use penne for this, but I prefer the larger tubes as they hold more of the thick sauce... Oh, and ordinary pepperoni is fine if you can't get the Etruscan.

Review 4.5 / 5 from (2) reviews

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Reviews and Comments

KellyM20/11/2013

Lovely.

Dave28/09/2012

Loved this ! We scaled it up for 4 - easy to cook, yet fab ! Courgette helped cool the heat of the spices, and made us feel slightly more healthy lol.